Cashew Milk Recipe

A mason jar filled with creamy cashew milk with a dark wooden backdrop.

5 from 1 vote

Unveil the magic of homemade cashew milk with this quick and creamy 5-minute Cashew Milk recipe! With customizable flavors and simple steps, this nutritious alternative to store-bought versions is a must-try in any health-conscious kitchen.

Cook Time5

soaking2

Total Time2 5

Course: Breakfast, Drinks

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: cashew milk, clean eating, dairy alternative milk, homemade cashew milk, homemade nut milk

Servings:

Calories: 195kcal

Author: Natalie Perry

Cost: 4

Equipment

Bowl for soaking
Nut Milk Bag or cheese cloth or fine mesh sieve
High Speed Blender

Ingredients

1 cup raw cashews soaked
4 cups filtered water
1 tablespoon maple syrup optional
1 teaspoon vanilla extract optional
¼ teaspoon ceylon cinnamon optional
1 pinch sea salt

Get Recipe Ingredients

Instructions

Rinse and drain your soaked cashews.
Add the rinsed cashews, half of the water, and a pinch of salt to a blender. Blend until creamy and smooth.
Add 2 additional cups of water. Add your sweeteners and flavorings, if desired. (Cinnamon, vanilla, maple) Blend again. Taste and adjust flavors to your preferences.
Pour the milk into a milk bag or cheesecloth over a large bowl to filter out any potential chunks.
Store in an airtight container in the refrigerator.

Notes

*This recipe makes around 32 ounces.

*Use within 4-5 days.

You can make the milk thicker or thinner by adding more or less water to the mixture.

*Some high-performance blenders will do a good enough job blending that it won't need to be strained.

*The calories here are calculated without having strained the pulp. If you do strain the pulp, you can save it for later. Use it in a smoothie for extra nutrition or texture!

Nutrition